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LEXINGTON BRASS’ BEET RAVIOLI IS A FUN TWIST ON PASTA

 

LEARN HOW TO MAKE LEXINGTON BRASS’S FAMOUS BEET RAVIOLI FEATURED IN AM NEW YORK. CLICK THE PICTURE FOR DETAILS!

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MOTHER’S DAY BRUNCH

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JOIN US FOR A FOUR COURSE CHEF’S TASTING MENU WITH CHAMPAGNE

$55/FOR TWO | $90 FOR FOUR

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EASTER AT LEXINGTON BRASS

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JOIN US FOR A FOUR COURSE CHEF’S TASTING MENU WITH CHAMPAGNE

$55/FOR TWO | $90 FOR FOUR

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KALE SALAD

AS FEATURED IN OK MAGAZINE, THE KALE SALAD AT LEXINGTON BRASS IS THE PERFECT MENU ADDITION TO ANY OSCAR’S VIEWING PARTY.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 4

INGREDIENTS

  • 2 Bunches of Black Tuscan Kale, stems removed and sliced thinly
  •  1/2 cup of grated Pecorino Romano cheese
  •  Zest from 2 preserved Lemons, diced
  •  1/4 cup of Pine Nuts (Toast the pine nuts in the oven at 350 degrees for about 10 minutes on a sheet tray until golden brown.)

DRESSING

  •  1/2 cup Roasted Bell Pepper Oil
  •  1 cup of extra virgin olive oil
  •  5 cloves of roasted garlic
  •  1/2 cup of good aged white balsamic vinegar
  •  2T of granulated sugar
  •  2 teaspoons of cumin seed
  • Pinch of Salt
  • Fresh Ground Black Pepper

PREPARATION

  1. In a small pot, heat up the olive oil with the garlic gloves and cook until the garlid browns and then remove from heat.
  2. In a blender, combine the bell pepper oil, roasted garlic cloves, the oil the garlic was cooked in, aged white balsamic vinegar, sugar, and cumin seed and puree until smooth.
  3. Adjust seasoning with salt and freshly ground black pepper.

TO ASSEMBLE

  1. In a large bowl, combine the chopped kale, grated pecorino romano cheese, diced preserved lemon, and pine nuts.
  2. Toss the salad together with 1/4 of the dressing.
  3. You may add or subtract the dressing to your desired taste.